Do you wish it could be Christmas every day?
Well now it can be. We’ve a bit of stock left over from the Christmas period selling at great prices including a few panettone and pandoros – you can either enjoy as is, and why not? They taste just as good now as they do on Christmas Day. Or you can work a bit of magic on them…
Bread & butter pudding made with panettone is just as simple as the original but that little bit more luxurious. Plus, let’s not get ahead of ourselves, it is still March, the evenings are still cold, you need something rich and warming for dessert – it’s not gelato season yet!
This will knock your socks off – serves 4 nicely. We’d recommend you double this though as bread & butter pudding gets better after a day or two…we don’t know why – it just does!
- 50g butter, softened (optional)
- 250g panettone (about 5 good slices)
- 2 eggs
- 142ml carton double cream
- 225ml milk
- 1 tsp vanilla extract
- 2 tbsp caster sugar
- icing sugar, for sprinkling
- softly whipped cream, to serve
Preheat the oven to 160C/gas 3/fan 140C and grease a 850ml/1½ pint shallow baking dish with a little butter. Cut the panettone into wedges, leaving the crusts on. Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.
In a bowl, whisk together the eggs, cream, milk, vanilla extract and sugar and pour evenly over the panettone.
Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm/1in. Bake for 35 minutes until the pudding is just set – it should be yellow inside and nicely browned on top. Dust with icing sugar and serve with spoonfuls of whipped cream.
Happy days as Jamie might say!
Recipe and image borrowed from BBC Good Food.